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Milk Street Recipe
Milk Street Bowtie Salted Butter Caramel-Chocolate Mousse

Salted Butter Caramel-Chocolate Mousse

30 minutes plus cooling and chilling

Salted Butter Caramel-Chocolate Mousse

Free

With butter-and-cream richness, bittersweet notes from the chocolate and caramel, and sea salt to cut through the sugar, this simple six-ingredient dessert from “My Paris Kitchen” by David Lebovitz is far greater than the sum of its parts. You can whip the egg whites by hand using a whisk, or use a handheld or stand mixer. Whatever method, make sure the bowl and whisk are perfectly clean and free of any residual oil, which will prevent the egg whites from achieving maximum loft. (Note that the eggs here are not cooked.) Fleur de sel is a hand-harvested, somewhat coarse-grained sea salt from France. Just about any variety of finishing sea salt can be substituted, but don't use very coarse salt (the type meant for grinding). The salt particles in the mousse don't fully dissolve; the little bursts of salinity are what makes this dessert so unique and delicious.

104 grams (½ cup) white sugar
3 tablespoons salted butter, cut into ½-inch cubes
¾ cup heavy cream
6 ounces bittersweet or semisweet chocolate, chopped
4 large eggs, separated
Generous ¼ teaspoon fleur de sel (see note)
Ingredients
  • 104

    grams (½ cup) white sugar

  • 3

    tablespoons salted butter, cut into ½-inch cubes

  • ¾

    cup heavy cream

  • 6

    ounces bittersweet or semisweet chocolate, chopped

  • 4

    large eggs, separated

  • Generous ¼ teaspoon fleur de sel (see note)

Down arrow

Salted Butter Caramel-Chocolate Mousse

Get Ready to Cook

6

Servings

30 minutes

plus cooling and chilling

Tip

Don't overwhip the egg whites; stop whisking when they hold stiff peaks. Overbeaten egg whites appear dry and won't incorporate well with other ingredients.

Ingredients
  • 104

    grams (½ cup) white sugar

  • 3

    tablespoons salted butter, cut into ½-inch cubes

  • ¾

    cup heavy cream

  • 6

    ounces bittersweet or semisweet chocolate, chopped

  • 4

    large eggs, separated

  • Generous ¼ teaspoon fleur de sel (see note)

Step 1 of 4

Create Caramel

104
grams (½ cup) white sugar
3
tablespoons salted butter, cut into ½-inch cubes
¾
cup heavy cream

Spread the sugar evenly over the bottom of a medium sauté pan or wide medium saucepan, then set the pan over medium. As the sugar begins to melt at the edges, use a silicone spatula to push the liquefied sugar toward the center. Continue to cook, stirring gently, until all the sugar is melted, caramelizes to a deep amber color and begins to smoke, 3 to 5 minutes. Remove the pan from the heat, quickly add the butter and stir until melted. Gradually whisk in the cream and continue to whisk to dissolve any hardened bits of caramel.

Step 2 of 4

Add Chocolate

6
ounces bittersweet or semisweet chocolate, chopped
4
large egg yolks

Once the cream mixture is smooth, add the chocolate and stir gently until melted and smooth. Transfer the mixture to a large bowl and cool to room temperature, stirring occasionally. Whisk in the egg yolks.

Step 3 of 4

Fold In Egg Whites

4
large egg whites
Generous ¼ teaspoon fleur de sea

In another large bowl, whip the egg whites until they hold stiff peaks. Using a silicone spatula, fold about ⅓ of the whites into the chocolate mixture, sprinkling in the fleur de sel. Fold in the remaining whites just until no streaks of white remain.

Step 4 of 4

Refrigerate Mousse

Divide the mousse into serving glasses or bowls, or transfer it to a large serving bowl. Cover and refrigerate for at least 8 hours or up to 24 hours.

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Done!

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Salted Butter Caramel-Chocolate Mousse

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